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THE WATERTQWN RE-UNION. If tla<? burden seems heavy, the way see*ns long. • Still lift your heart' in a hit of song-. And that heart will lighter grow. And one who follows, unseen by you, May catch the (strain and iiis strength renew la the courage you bestow. ^OOD FOR THE YOUNG CHILD. There is great need that mothers study the feeding of the baby,, as sta- tistics tell us that a large proportion of little people die with no chance to fight their own way before they are two years old To introduce solid foods into the diet change worthy of Children to their of a child thoughtful should be is a consideration, fed according weight, age and development. Solid foods should be introduced gradually after one year of age in a normal baby A cereal well cooked, an egg cooked and mixed with bread crumbs or milk, or gruel, making one meal a day. See that the baby feeds slowly and masti- cates well. Habits of right eating may be formed now which will go with him through life. Fresh bread should never be given. Gut in squares and baked until brown, then served in milk is a good dish and one children like. Add a pinch of salt but no sugar to such dishes. Milk and cream should be used plentifully. An hour before or an hour after feeding a tablespoonful or two of or- fcange juice, pineapple juice, strained apple sauce or mashed pulp of prunes may be given. Vegetables are now a necessity. Po- tatoes thoroughly baked, and served with butter or cream. Asparagus tips, spinach and carrots crushed fine and well seasoned with salt and buttor. Only one vegetable daily until the e.ge of two is reached. Meats should be given but sparingly; a tablespoon- ful of scraped rare beef may be mixed with the baby's potato or a bit of beef- steak gravy may be put on it. Up to three years but little meat is given, and it should always be flnely cut. Broths of mutton, chicken or beef with rice or stale crumbs, or beef juice may be given, Ave ounces at a meal; beef juice being more concen- trated, three ounces Is sufficient. Cereals of oatmeal, farina, barley, hominy, rice or cracked wheat, four ounces, but it should be long and well cooked. Serve with a pinch of salt and plenty of milk and cream. If there no longer existed women sufficiently dignified in their manners to inspire real respect, the opinion of society would no longer have any In- fluence, over the actions of tnen.- Madume De Stael. APPETIZING FISH DISHES. Canned fish now is such a pfentiful article on the market that when fresh fish is not obtainable the tinned variety will answer fully as well. Tuna or tunny fish in one of the most deli- cious of canned fish and may be served right from the can with quar- ters of lemon or com bined in various ways to serve as salad. Filled tomatoes, stuffed with tuna, well sea- soned, celery and cabbage makes a most tasty salad. , Herring Salad.—Cook salt herring 15 minutes in boiling water to cover. Drain and cool and separate into flakes. Add an equal quantity of cubes of cooked potatoes, a half cupful of chopped celery, the whites of two eggs, chopped, and a good boiled dress- ing. Cover with hard-cooked egg yolk put through a ricer. Salmon Loaf With Peas.—Season a can of'salmon, add a beaten egg, a tablespoonful of lemon juice and a cupful of thick, white sauce Steam in a loaf and serve garnished with cooked peas on a platter. Creamed Finnan Haddie.—Cook half a tablespoonful of green onion, one tablespoonful of green pepper (both chopped), with a fourth of a cupful of butter, five minutes stirring constant- ly. Add four tablespoonfuis of flour, mixed with a teaapoonful of salt, a dash of cayenne and half a teaspoon- ful of paprika. Then pour on gradu- ally one cupful each of milk and cream. Bring to the boiling point and cook two minutes. Reserve half a cupful of this sauce and to the remainder add 1% cupfuls of flaked finnan haddie, when hot fill the center of a rice bor- der with the finnan haddie and pour around the reserved sauce. Garnish with canned pimento. Salmon croquettes molded around a teaspoonful of cooked green peas and served hot with a highly seasoned sauce make another tasty dish. Salt mackerel is delicious soaked overnight or until well freshened then placed in the oven covered with a good cupful of thick cream and al- lowed to bake 20 minutes. Add salt if? needed, just as it is taken up, GOOD THINGS FOR THE TABLE. A most delightful autumn dainty is baked pears. 'Wash and peel the pears and lay them in a bak- ing dish, cover with wa- ter, butter and lemon juice, using the mixture to baste them during \he baking. Serve when brown, and tender. As a vegetable to serve with k v. (g i meats or as a dessert |vJ^-_- : g with whipped cream there could be nothing more tasty. Stuffed Pears.—Take firm pears and remove cores. Steam until tender, then fill the centers with whipped cream, mixed with chopped dates, can- died cherries or nuts. Pear Salad.—Peel nice, ripe pears cut in halves, remove the core, then roll in chopped nuts, lay flat-side down on head lettuce, place a targe spoon- ful of mayonnaise at the side and serve well chilled with toasted cheese crackers. Stuffed Green Peppers.--Cut the stem ends from six green peppers, re- move white fiber and seeds, scald five minutes and drain. Mix one cupful fit bread Crumbs with three table- .Uitoonfuls of melted butter, one cup- ful of tuna fish, salt, a dash of lemon juice and stock to moisten slightly. Fill the peppers, place in a buttered •pan with half a cupful of hot water So bake slowly half an hour. Serve \with a cream sauce and triangles of buttered toast. • Creamed Oysters.—Take three doz- en oysters, parboiljin their own liquor until they ruffle, then drain. Place a cupful of cream and a half cupful of milk in a double boiler. When the mixture is hot add a tablespoonful of butter and two of flour, well mixed, season with salt and pepper; cook un- til tniclt. Fill ramekins with this mixture and the/oysters; cover with a piece or two of hard cooked egg and a spoonful of buttered crumbs, flrown in the oven. The egg may be used as a garnish on top of the browned crumbs 'just as it goes to the table, with a bit of parsley as a finish. Tailored Suit for All Weathers DO NOT SLIGHT LEFTOVERS. Take any bits of leftover meat, put through a meat chopper, season and mix with egg, and form into cutlets, place half an al- mond cut length- wise at the small end to represent the cutlet bone. Dip in egg and fry. Place a cauliflow- er in the center of the dish and pile the cutlets around and serve. Serve with a meat sauce, A small piece of cheese, if grated, will add flavor to any number of dishes. It is good in escalloped po- tato, in escalloped cabbage, adds to the flavor of milk toast and may be sprinkled over lettuce which has been dressed with French dressing. A lit- tle grated cheese added to an ome- let is an improvement. A dainty crackor to serve with a salad course is prepared by heaping grated cheese on the crackers, sprinkle with salt and cayenne and then toasting in the oven. Sour cream makes a delicious fill- ing tor cakes; add brown sugar and cook until it is hard, add nuts and beat until smooth. Sour cream dressing, using cream, salt and a dash of cayenne served on young green onions is a dish not half well enough known, A tablespoonful of leftover peas with a few cold potatoes will make a most appetizing salad to serve for Sunday night supper. Stale bits of bread may be used as crumbs for various dishes, as crou- tons, as bread puddings with fruit or custard, as filling with nuts for peppers, cr bak.d potatoos; in fact in thousands of ways bits of bread may be utilized. Not a crumb should be wasted, even the crumb tray should be emptied for the little shreds. Orange peel and lemon peel may be used to flavor sauces, removing the peeling before serving. JV mut,u in u, uuoiul fcOiM oi ^LI that m&.de an early and succes. entry into the race for favor, eviden the combination of two ideas. Lo to part with the trim-fitting and sh.ipi' ly coat shat has held its own so long, the designer elung to the semi-fiited body, the rovers and plain < \vr sleeves, but wandered into new field -, In the n,,atter of the coat skirt. IIn*-. Instead of being plain and shaped, is straight and plaited, allowing a mod erate flij,re, Even so, the plaiting . > cleverly managed to preserve the -e- verely tailored appearance of a st\Ii> aear to the hearts of American wom- an and vith very good reasons foi b< Ing a lojg time favorite. The s|;irt is cut to fit at the nornul waist lir,e and about the hips. Thence downwa><d it shows a gradual flare, as a concession to the mode. It is a lit- tle shorter than instep length, and an ideal model for a tailored Walking skirt, tapped seams and machine stitching, as in nearly all tailored gowns, i;ive tho required neatness of finish. .A leather belt in the color of the gown, piped with white, is a survival also of the preceding season. It might be made of the same material as the gown, and piped in self color. This model is especially well suited to the heaviest materials used in tailored suits. Homespuns, cheviots and the mannish, worsteds might be chosen for it. In this case the lapped seams in the coat would be made with the raw edge of the lapped aide showing and two or three palallel lines of machine stitching following the seam line with beautiful acouracy. Pique or dogskin or heavy washable gloves, tan-colored gaiters and a tailored hat are. to be worn with this suit for all weathers. -1 Featuring Fur in Matched Sets Criticism of Modern Ways. Today the tendency is, not to en- deavor to make youths strong to re- sist, but to try to remove all Stress from them They must not be given hard tasks at school; Indeed, the cry is that children must feel that school is piay. They must not be taught obedience and respect, lest they be servile. They must have much amuse- ment. All this is dependent upon the idea that life is meant for pleasure^ ami that work is a curse.—Dr. Charles W.'Burr. Eat Plenty of Fruit. For its appetizing values fruit should be eaten before meals. 11 taken as a dessert at the end of the meal fruit has its best effect from the nutritive standpoint. For Its laxative properties fruit should be taken on an empty stomach, preferably soon after rising in tho morning. _ Perhaps it is because we are learn- ing the value of unity in apparel that hats and neck-pieces to match have been produced by milliners in greater numbers than over. Or it may be that the furore for fur everywhere on everything has brought it about. At all events, hats with neckpieces to match make a feature not to be over- looked in the season's styles. Turban shapes are usually chosen to use in these sets. \When wide- brimmed hats are used the fur appears In a band about the crown, or in balls set at close intervals about it. Fur balls, especially those o£ opossum skin, are among the prettiest of trim- ming novelties. These and other fur balls all set at the back, front and Bides of small velvet toques. A single large ball of opossum makes a pretty trim for a brimmed street hat. In the picture above a turban of black velvet appears, having the coro- net faced with Krimmer. A steel and Ornament for Tabic. Sew a coarso flannel over the bowl 3f a broken goblet. Wet the flannel ind sprinkle as much flaxseed or :anary seed as will stick. Set this in i glass dish of water in a warm room, ks the water soaks into the flannel idd more. In two weeks you will have i beautiful center ornament for the ible. velvet woodbine leaf is poised against the crown at the right front, where the coronet is cut away. The neckpiece is a band of velvet edged with Krimmer, to which a plait- ing o£ velvet is mounted. It fastens close up about the neck with a bow oi satin ribbon at one side. A small rose and leaf nestles just back of tho bow against the velvet. A short cape of velvet bordered with fur and velvet ruff, trimmed in points and lined with, satin, compose the oth- er neckpiece. Pointed tabs of vel- vet fall from the cape at the front. It fastens under a small ornament hav- ing two hanging tassels of chenille. Velvet cut in points appears about the turban brim and a fur band and tasseled ornament repeat the trim- ming features of the neckpiece. Over a Long Distance Automo\ bil§s Ckn travel Faster Than Locomotives. SOME JOURNEYS ON RECORD Figures Have Been Carefully Kept on Account of the Rivalry Existing— Drivers of Cars Think Limit ' Has by No Means Been Reached. Since the automobile ran a mile a minute there has been a keen rivalry between it and the locomotive. The locomotive has a better record for from 1 to 7 miles; the autompbile over distances from IjO to 500 miles. In March, 1901, a piant System train covered five miles in Florida in 2 minutes 80 seconds—120 miles an hour: Three years later the Reading sent a train from Egg Harbor to Brigantine Junction, 4.8 miles, in the same time —115.20 miles an hour. No such time has ever been made by an automobile. Dario Resta re'eently broke a world's record on the Sheepshead Bay speed- way by traveling ten miles i n 5 min- utes 32 4-5 seconds, a trifle below 109 mileB an hour. At Chicago, Resta had covered two miles in 110.8 miles an hour. , The superiority of the automobile over a long distance is'unquestioned. The world's record for 500 miles was made in Chicago by Resta at an aver- age speed of 97.58 miles an hour, in- cluding stops for gasoline and to change tires. Compare this with the figures for fast railroad trains: June, 1905, Pennsylvania railroad, New York to Chicago, 897 miles, 56.07 miles an hour; July, 1904, Great West- ern of England, Faddiugton to Bristol, 118.5 miles, 84.6 miles an hour; June, 1905, Lake Shore, Buffalo t o Chicago, 525 miles, 69.69 miles an hour; Octo- ber, 1905, Pittsburgh, Fort \Wayne and Chicago, Crestline, O., to Clark Junc- tion, Ind., 257.4 miles, 74.55 miles an hour. These railroad records were made ten years or so ago. Managers seem to think that the limit has been reached. In the meantime automobile drivers have continued to increase their 'speed. Five years ago, when the speedway at Indianapolis was opened, the constructing engineer fig- ured on a maximum of SO miles an hour. Close to 100 miles a n hour has since then been made there. The new Sheepshead Bay speedway has been constructed with 120 miles an hour as the maximum. Experienced drivers say that if manufacturers will develop the cars, 135 or 140 miles an hour is possible. IMPROVED LAMP FOR AUTO Individual Battery Gives It an Advan- tage Over Those That Are In General Use. Unfair. The most uninteresting poetry is that written about a poet. Further more, it isn't treating him right. How to Tint Lace. It may not he generally known that lie beautiful parchment shade of lace 'hich has been kept for any length t time can be obtained accurately by arefully dipping in a mixture of full- r's earth, to which has been added a inch of saffron; but very little of the titer must ba jised. . No Wonder. There were two Browns in the vil- lage, both fishermen. One lost his wife and the other his boat at about the same time. The vicar's wife called, as she supposed, on the widow- er, bit really upon the Brown whose boat had gone down. \I am sorry to hear of your great loss,\ she said. \Oh it ain't much matter\ was the philosophical reply; \she wasn't up to much.\ \Indeed!\ said the surprised lady. \Yes continued Brown, \uhe was a rickety old thing. I offered her to my mate, bat he wouldn't have her. I've had my eye on another for some time.\ And then the scandalized lady fled. An electric lamp that is supplied With current b y its own individual bat- tery is one of the latest features in automobile equip- ment. This lamp is carried on a bracket similar to that used with an oil lamp, and no wiring is neceB- sary. The bat- tery used is the No. 6 dry cell commonly u s o d for general automobile purposes. \Used intermittently, tho lamp will burn from 50 t o 100 hours, according to tho condition of the battery, while the battery is easily and quickly re- placed when exhausted. The light is turned on and off by a button conven- iently placed on the side of the lamp. —Popular Mechanics. SAVE CAR FROM THIEF SIGN THAT MAKES FOR PROTEC- TION OF OWNER. Automobile fag Is Claimed to Be the Best Invention That Has Been Put on the Market. An automobile tag; claimed to be tho most efficient device yet put on the market for the purpose of pre- venting the theft of cars, has recently been offered to the public by a Phila- delphia concern. It is a metal plate that can be lpcked over the license tag and bears the startling inscrip- tion: \If this car is driven with this plate on, it is a stolen car.\ The plate is simply a device for covering the license number of the car with a bright colored plate bear- ing - words which are sure to attract No Better Protection Against Theft Could Be Had Than This Simple Plate Which Is Placed Over the Usual License Tag. attention. The intending fief can- not remove the tag without breaking the lock or using a skeleton key. This device has met with great favor among insurance companies which is- sue\ burglar and theft insurance poli- cies for automobiles. One company has ordered 100,000 plateB, and is mak- ing them a feature of its policy.—Pop- ular Science Monthly and World's Ad- vance. FARMERS DEMAND THE BEST Regulation of Speed. The maximum speed allowed by law in the country districts of the differ- ent states ranges from 20 miles an hour upward. Most of the southern and the western sections are satisfied with \reasonable and proper\ speed, without specifying the rate per hour. The maximum runs about 25 miles in the central states, Ohio having a limit of 20, and Pennsylvania of -24. You can go at a 30-mile gait in New York and California. In nearly all the states you are held down to from four to seven and one-half miles on a curve, and in New Jersey you have to slow up when you get -within 200 feet of a horse on a highway. Deer Sends Auto Into Ditch. A trembling deer, transfixed by fright in the middle of the Lakewood- Toms River road near Lakewood, N. J., caused Archibald J. McClure of New York to run his automobile into a ditch, and later necessitated a walk of four miles to Lakewood in search of assistance. 'The deer es- caped unharmed. A few months ago a Central rail- road train struck a deer just south of this resort and killed it. As a Class They Have Been Quick to See the Advantage of the Automobile, There are 42,348,883 farmers in the United States. Long ago the American farmer dis- covered he could not compete suc- cessfully with his prosperous neigh- bor unless he adopted the most mod- ern agricultural equipment. The man with the hoe has given way to the trac- tor-driven cultivators; the cradle has been replaced by giant power har- vesters that reap and thresh the grain in a day; tho family horse has been pensioned off for a faster carry-all— the motor car. With the average farmer, the buy- ing of a motor car is an investment. With him time is money, and the automobile saves time. When a trip to town is necessary the car will make the journey in but a fraction of the time required by the horse and buggy. Four years ago, in the ten states included in the \grain belt\ there were 130,000 motor cars. At that time the proportion of farm cars was less than one in eleven. On January 1, 1915, in theso same states—Minnesota, Iowa, Illinois, Wisconsin, Nebraska, Missouri, North Dakota, South Da- kota and Oklahoma—records showed a total of 659,730 motor cars in opera- tion. In four years, this number has more than quadrupled. Of this tremendous total, one-half the cars are owned by farmers. In these ten states alone the mo- tor cars operated by farmers cost over $250,000,000. These same farm- ers are spending over $200,000 a day for new cars, When Motor Misses. If the motor persists in missing when only a light load is being tar- ried, before resorting to adjustments of the carburetor try making spark gap a little wider, presuming of course, that the magneto is being used. On the other hand, if the motor misses when there is a heavy load on board it may possibly be obviated by closing the spark gap slightly. For Blowout Patches. In an emergency, a roll of tire tape is handy for making a blowout patch. Strips of the tape are laid over the opening after it has been cleaned with gasoline, until a criss-cross web is formed. A piece of cloth is laid on to prevent the i tube from sticking. Better Buy Good Oils. Lubricating oil that is sold for a small price cannot have the quality that great care and laborious atten- tion affords. Cheap oil has not the resistance to chemical changes which/ produce sulphuric acid that a more carefully made oil possesses. Free sulphuric acid in the oil reservoir of an engine is highly destructive to bearings and finished surfaces with which it comes in contact. Automobile Statistics. There were 1,666,987 automobiles in use in the United States at the end of 1914. The revenue paid to the states from automobile licenses amounted to • $12,270,036, and chauf- feur's fees reached the total of $427,- 179. Not Enough \Juice.\ Whei the starting motor stalls eas- ily and fails to spin the crankshaft as i t should, you may be sure that ei- ther the liquid in your storage battery does not teBt up to 1,275, or else the contact points of the line switch .are not making good con+act. Best Place to Keep Tires. Heat and light are enemies to rub- ber. Extra automobile tires will keep in better condition if they are in a case which excludes the light. The cool, drr cellar is a good place to keep ary tires sot carried on the car. By CLARISSA MACRIE. The long studio was dim with'the grayness of a wet afternoon. Outside the windows the November rain fell steadily. The man paced the room restlessly, lighting one cigarette after another, only to toss each one un-; smoked into the grate. He was tall \' and gaunt, with prematurely gray hair and a haggard face in which burned deep-set blue eyes. The woman sitting beside the- fife, watched him with grave, incurious eyes. T ue firelight shone on her fold- ed'white hands and touched a brilliant ring into hot flame. Sometimes the same flame burned in her eyes. The man, accustomed to her quiet presence, had forgotten her. Once he passed beside the great oak table and looked at a large package stamped with many foreign labels and sealed with'a curious splash of green Wax. \It is Temple's private seal, and yet—\ His mutter died into silence. And yet—Jim Temple had been dead for ten years and the seal with its owner was lying in the muddy depths of the Yangtze river. \Why should this package come to me out of China—now?\ he questipned himself as he resumed his restless tramping to and fro. What a horrible night that had, been! Black and storm driven, and the wind had whined around the flapping sails of the junk— Suddenly he went to the table, switched on the electrolier and sat down before the package. His jaw was' set grimly and a bitter smile edged his lips. For a while there was no sound within the room save the twanging of several strings and the rustle of papers. At last box and wrappings were cast aside and there was revealed before him the perfect model of a Ghinese pleasure junk—the replica of that oth- er craft on the Yangtse river. How perfect it was in every detail! What cunning artisan had contrived the miniature craft with its hull of fine bamboo, its awnings of gauze, its sails of, silk, and in its tiny cabin were oarved and inlaid tables and lockers. And in the stern, behind carved doors, was a little shrine containing an idol before which stood four ivory votive candles. There was a pervading smell of incense and there was an acrid tang of opium. ' As one watches a dim shadow pic- ture, the man crouched in his chair and stared with horrified eyes at the junk. The length of the table appeared to . be the turgid yellow stream which is China's greatest waterway. The junk seemed to rock on its ibosom and— was not the wind whining? And there was the beat of rain—and in the shadows beyond the circle of light lay those dim Asiatic shores. The helmsman was a tall, wicked- looking Chinaman, and the group of sailors huddled in the bow; how their shrill, staccato voices pierced the storm! That was the captain, that fleshly scoundrel with the inscrutable face and the heart of a devil. He re- membered the captain. And the two other men were for- eigners. He noted without surprise that one was Jim Temple, the other was himself. The two white men on the mats were quarreling over a woman's pic- ture. Without looking now he knew it was the portrait of the girl he after- ward married. They were quarreling, and finally the shorter of the two, clad in gray, leaped at the throat of the other and they fought viciously until at last the little man went over the side and the beat of rain on the sky- light drowned his cries. The Yangtze .was roaring delight over another victim. The tall man ta white (himself) re- turned to the mats and threw hiins v elf upon his face and lay quiet. i The captain smiled evilly at tne .helmsman and shrugged his fat shoul- ders. How the river roared! *•• * * * * * t Suddenly the storm paused. The wind stilled and the rain ceased its drumming on the skylight. The man lifted his head and brushed his hand across his eyes. He sighed brokenly and for the first time he looked beyond the shadows and saw the woman sitting there watching Mm. \What is the matter, dear?' she asked quietly. The question broke his reeling senses to the edge of an abysmal tear. \You—here—nOw?\ he whispered. He thought that ne shouted the ques- tion. \Why yes, dear—had you forgot- ten?\ she asked calmly. The waver- ing smile on her face steadied under his intent gaze. He leaned across the table, his shak- ing fingers touching the junk. \You—saw?\ Still she smiled at him. \I saw nothing,\ she lied. \If you saw you will understand everything,\ he went on desperately, his hungry eyes on hers. In that moment he realized that in her an- swer alone reposed his future peace. \Dear as I love you, I saw noth- ing!\ She was near to him now and her arms were around nis necto \And you know that I love you,\ sha cried passionately. 'Copyright, 19!6, by the McClure New«i>a.\ per Syndicate)
